1. Grate the potatoes and place them in a large bowl. Squeeze out excess moisture using a clean kitchen towel.

2. Add the milk, egg, and salt to the grated potatoes. Mix until fully combined.

3. Stir in 30 grams (¼ cup) of the flour to form a smooth, cohesive batter.

4. Heat a non-stick skillet over medium heat (175°C / 350°F).

5. Melt 15 grams (1 tbsp) of butter in the pan. Pour a ladle of batter and press it flat with a spatula to form a pancake.

6. Cook for 3 to 4 minutes per side, or until golden brown and crisp. Repeat, adding more butter as needed.

7. While the pancakes cook, fry the bacon in a separate pan over medium heat until crisp. Drain on paper towels.

8. Serve the pancakes hot, topped with bacon, a generous spoonful of lingonberry jam, and a dollop of sour cream if desired.